Recipe: Salmon Escalopes with Lentils

Name: Salmon Escalopes with Lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon pairs perfectly with lentils, for a normal meal served as a side dish plan for 70 g (2.5 oz) to 90 g (3.2 oz) per person. Cook them in 3 times their weight in water. For example 100 g (3.5 oz) of lentils in 3 dl of water. Generally the cooking time is about twenty minutes.; Salmon escalopes with lentils for 4 people:; 4 wild salmon escalopes if possible without skin and without bones of about 150 g (5.25 oz) each; 350 g (12.25 oz) of Puy lentils (or blonde lentils from Saint Flour); 1 beautiful carrot peeled and cut into small cubes (mirepoix); 2 shallots finely sliced (finely chopped); 1 bay leaf; 50 g (1.75 oz) of smoked duck breast (or smoked beef) cut into small lardons; 3/4 liter (4.25 qt) of prepared chicken stock; 30 g (1.1 oz) of roasted pecan nuts (roasted in a pan without added fat); 30 g (1.1 oz) of butter (or duck fat); 3 tablespoons of olive oil; fine salt, freshly ground pepper and Guérande sea salt grains.

By chef patrick Asfaux 5/5 (11 reviews) · 🍳 9 made it

Prep 20 min

Cook 25 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

Salmon pairs perfectly with lentils, for a normal meal served as a side dish plan for 70 g (2.5 oz) to 90 g (3.2 oz) per person. Cook them in 3 times their weight in water. For example 100 g (3.5 oz) of lentils in 3 dl of water. Generally the cooking time is about twenty minutes.
Salmon escalopes with lentils for 4 people:
4 wild salmon escalopes if possible without skin and without bones of about 150 g (5.25 oz) each
350 g (12.25 oz) of Puy lentils (or blonde lentils from Saint Flour)
1 beautiful carrot peeled and cut into small cubes (mirepoix)
2 shallots finely sliced (finely chopped)
1 bay leaf
50 g (1.75 oz) of smoked duck breast (or smoked beef) cut into small lardons
3/4 liter (4.25 qt) of prepared chicken stock
30 g (1.1 oz) of roasted pecan nuts (roasted in a pan without added fat)
30 g (1.1 oz) of butter (or duck fat)
3 tablespoons of olive oil
fine salt, freshly ground pepper and Guérande sea salt grains.

Step-by-step directions

1 To prepare your salmon escalopes, wrap each escalope flat in plastic wrap then with the flat of a knife tap on it to flatten them then reserve them in the fridge.

2 Cooking the lentils.
Pour them into a saucepan then cover them with cold water, bring to a boil while constantly skimming, then refresh them in cold water (blanch), this way goodbye to digestive problems.

3 In a saucepan melt the butter (or duck fat) then add the small carrot cubes, the sliced shallots, the bay leaf and the small lardons of duck.
Let sweat covered for 5 minutes then add the drained lentils let sweat another 5 minutes and finally add your liquid (either the chicken stock or the water with its small cube).
At boiling point lower to cook them at low simmer.
As you may have noticed no salt just a small turn of the pepper mill if you want.
After 15 minutes, test the cooking: the lentils must be tender under your fingers.

4 Then heat 2 skillets with olive oil, when they are very hot carefully remove the escalopes from the plastic film then put them to cook 2 minutes on each side finally using a large spatula place them on absorbent paper.

Saumon Lentilles Poisson Boeuf au vin Repas du soir Escalope